After a few days of over indulgence this is a perfect low calorie glass of guilt free brekkie. Full of zingy energy combining turmeric, ginger and apple. You can make this the night before and leave it overnight in the fridge or just whisk it up quickly in the morning. Simple but full of flavour.
- 100ml coconut or almond milk
- 1 apple
- 1/2 teaspoon turmeric
- nice chunk of fresh ginger (peeled)
Grate half the apple and put this in a small bowl or glass. Put the coconut milk, rest of the apple, the ginger and turmeric into a blender and blend well. Pour this over the grated apple. Easy!
You can also add a tablespoon of chia seeds to make this a bit more substantial – although it’s still a light dish. If you add chia seeds then leave overnight or for at least 1/2 an hour after making to enable the chia seeds to soak up some of the juice.
Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.
This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.
Pineapple tahini & coconut chia delight (serves one)
- 100ml coconut milk
- 1 tablespoon tahini
- 1 tablespoon chia seeds
- 120g pineapple – cut into chunks
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1/2 teaspoon coconut oil
Blend the coconut milk with the tahini and stir through the chia seeds. Leave for 1/2 hour or overnight.
Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes. Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces. Continue to fry for a couple more minutes. Serve on top of the chia pudding.
I’ve just harvested the last of my gooseberries and this time of year they are definitely at their best, soft and sweet – I’ve been eating them directly from the bush. This recipe requires no cooking, just blended fresh gooseberries with some maple syrup to add a little more sweetness. It doesn’t quite replace the delight that is the rich gooseberry fool, but even I would struggle with lots of cream at breakfast time.
Gooseberry Chia Fool (serves one)
- 100g fresh gooseberries
- 100g natural yoghurt (or coconut yoghurt)
- 1 tablespoon maple syrup
- 2 tablespoons desiccated coconut
- 2 tablespoons chia seeds
- Some coconut flakes to top
Blitz the gooseberries, yoghurt and maple syrup in a blender (save a few gooseberries for the topping to make it look pretty). Put the mixture into a bowl and stir through the coconut and chia seeds. Leave for an hour or more (I left mine overnight) – to let the chia seeds do their work to thicken the mixture. Sprinkle the coconut flakes and some gooseberries on top and enjoy.
I was browsing in a National Trust bookshop a couple of weeks ago and came across a book dedicated to Mug Crumbles – a crumble in a mug! I was hooked and have been trying out various recipes ever since. I loved the cake in a mug concept, so this is taking it to a ‘slightly’ healthier level and what better for an indulgent brekkie than a crumble.
This is my first own recipe attempt based heavily on some of the book suggestions – just a fabulous way to enjoy fruit and nuts at brekkie.
Apple, cardamom and pistachio Mug Crumble
For the filling
- 2 apples chopped into pieces (I left the skin on)
- 1/2 teaspoon ground cardamom
- 1 teaspoon caster sugar (other sugar is fine too)
For the crumble
- 2 tablespoons plain flour
- 1 tablespoon ground pistachios
- 1 tablespoon soft brown sugar
- 15g butter
- 1/2 teaspoon ground cardamom
- pinch of salt
In a large mug, mix together the filling and cover the mug with cling film. Pierce the cling film a few times. Microwave for 1.5 – 2 minutes – the fruit should be soft but not really squishy. The fruit does cook down quite a bit – so there will be room for the crumble on top.
Make the crumble by mixing all the ingredients together in a bowl and then rub in the butter with your fingers to make a soft dough like texture (like a soft crumble mixture).
Put this on top of the filling and cook in the microwave for 1 – 1.5 minutes (you don’t need to cover the mug).
Leave to cool a little before you get stuck in. Very nice with some yoghurt on top as well.
This bread is full of goodness and is a different way to incorporate buckwheat into your diet. The inspiration for this loaf came from a Buckwheat, banana and brazil nut bread recipe by Hanna Sillitoe from her book ‘Radiant’. I hadn’t thought of using buckwheat in this way before and I was intrigued. My intention was to bake her recipe but I didn’t have any bananas or brazil nuts in the house so I decided to experiment and one thing I do have ALOT of at the moment is rhubarb. The result is this mix of Buckwheat, Rhubarb, nuts and seeds.
BuckaRoo Brekkie Loaf
- 150g Buckwheat groats
- 1 tablespoon rapeseed oil (or coconut or olive oil)
- Pinch Salt
- 100g pitted dates – chopped
- 150g mix of nuts and seeds (I used almonds, hazelnuts, pumpkin and sunflower seeds)
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 180g Rhubarb
- 1 tablespoon coconut palm sugar
- 100g oats
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- Line a 450g loaf tin with baking paper.
- Wash the buckwheat and put into a pan with enough water to cover, a pinch of salt and 1 tablespoon of rapeseed oil. Bring to the boil and then simmer for 15 minutes. Check the water – I needed to add a bit more during cooking to stop it sticking. Drain off any excess water and leave to cool.
- Cut the rhubarb into thin sticks (1cm thick and approx. 7cm long – check they fit into your loaf tin width ways) and toss with the coconut palm sugar.
- In a food processor blitz the dates, nuts and seeds, chia and flax seeds, oats and cinnamon until well combined. Add the buckwheat and maple syrup and blend until combined. The dough will be dry and coarse but will squish together.
- Line the bottom of the tin with half the sticks of rhubarb, then add half the bread mixture. Lay the other half of the rhubarb sticks on top. Finally add the rest of the bread mixture and firm down.
- Bake 180c/350f/Gas 4 for 40 minutes.
- Leave to cool slightly in the tin before removing and letting it cool completely.
Delicious with almond butter and banana. Also nice with a dollop of yoghurt on top.
Fresh, summery with a bit of zing – the perfect spring into summer overnight oats. I love mixing mango with ginger and coconut – the GMC combo, one of the perfect combos for summer. Try and save some mango for the decoration – just because it makes the whole dish look pretty and vibrant. A great breakfast to refuel after a morning run or walkies (my dog loves coconut flakes, so some of my extra flakes ‘accidently’ fall on the floor during preparation.)
GMC Overnight Oats
- 150ml coconut milk
- 40g porridge oats
- 1/2 mango diced (plus a bit extra sliced to serve)
- 1 tablespoon coconut flakes
- 2 tablespoons desiccated coconut
- A generous grating of ginger (a good 1cm piece or more if you’re a ginger fan)
Mix it all together and put in the fridge. Lovely with some sliced mango and an extra sprinkle of coconut on top
With a bumper crop of rhubarb still growing on the allotment and some time to bake – this mornings rather decadent breakfast was scones. Scones definitely work for breakfast, especially if they include fruit, however I didn’t think I could face the full cream tea so early in the day. Instead I had my scones with coconut yoghurt and some stewed rhubarb. I used Coyo Yoghurt which is thick and perfect as a healthy clotted cream substitute. Happy bank holiday!
Rhubarb & Ginger Scones (makes about 6-8 scones)
- 270g self raising flour
- pinch salt
- 50g caster sugar
- 50g unsalted butter – cold from the fridge and cut into small cubes
- 1 egg
- 1 tablespoon natural yoghurt
- 80ml milk
- A thumb size (or a bit larger) piece of fresh ginger (peeled)
- 100g raw rhubarb (diced)
- Extra flour for rolling out
- Sift the flour, salt and sugar into a bowl. Add the diced butter and rub in using your fingers until the mixture looks like fine breadcrumbs.
- Stir in the diced rhubarb.
- Blend the ginger, milk and yoghurt together in a blender. Then beat in the egg. Add this wet mixture to the dry using a flat palate knife and bring to a dough. The dough should be wet but not really sticky. If it is, then add a tiny bit more flour to take the stickiness off.
- Turn the dough onto a floured surface and knead for a few seconds, then pat out the dough (or gently roller). Cut out rounds of the dough (about 3-4cm thick).
- Put on a baking tray (with some baking paper to stop any scones sticking). Sprinkle some flour over the top of the scones.
- Bake for 15 minutes at 220c/425f/Gas 7. The scones should look light brown on top and on the bottom, and sound hollow when you tap them on the bottom. Cool on a rack.